Super-Moist Glazed Lemon Loaf

Preheat the oven to 350 degrees F. Spray a standard loaf pan with baking spray and line with parchment paper letting it hang over the long sides. In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine. In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, and salt. Add the dry ingredients to the wet ingredients and start with a rubber spatula to combine, then whisk until just combined and there are no traces of flour. Transfer the batter to the prepared loaf pan and use a pairing knife to make a ½ inch deep cut down the center of the cake vertically, and bake for 55-65 minutes until a tester comes out just clean. When the cake is baked, cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely. While the cake cools, whisk the powdered sugar and lemon juice together to form a thick glaze. Spoon the glaze on top of the cooled cake. Serve.